Prof Kwaku Gyebi Duodu
University of Pretoria, South Africa
Prof Duodu is Professor of Food Science in the Department of Consumer and Food Sciences, University of Pretoria. His research focuses on the health-promoting properties of African grains and their foods and he investigates the metabolomic profiling, chemistry and bioactivity of phenolic compounds. Prof Duodu is a member of the Bioactive Compounds Committee of the Cereals and Grains Association (formerly American Association of Cereal Chemists International) and member of the editorial boards of the Journal of Food Composition and Analysis, Legume Science and ACS Food Science and Technology. Prof Duodu has been either main author or co-author of more than 60 articles in international peer-reviewed journals, twelve book chapters and co-editor of the recently published “Sorghum and Millets – Chemistry, Technology and Nutritional Attributes”.
University of Pretoria, South Africa
Prof Duodu is Professor of Food Science in the Department of Consumer and Food Sciences, University of Pretoria. His research focuses on the health-promoting properties of African grains and their foods and he investigates the metabolomic profiling, chemistry and bioactivity of phenolic compounds. Prof Duodu is a member of the Bioactive Compounds Committee of the Cereals and Grains Association (formerly American Association of Cereal Chemists International) and member of the editorial boards of the Journal of Food Composition and Analysis, Legume Science and ACS Food Science and Technology. Prof Duodu has been either main author or co-author of more than 60 articles in international peer-reviewed journals, twelve book chapters and co-editor of the recently published “Sorghum and Millets – Chemistry, Technology and Nutritional Attributes”.
